Tuesday, July 10, 2012

Philly Cheesesteaks

Don't take food for granted. That's because you never know if something you enjoy now will be available to you later. For example, you could move away and your local favorites will be more challenging to get. Or you require a change in your diet and will need to give up or limit certain foods. Being gluten free helped me realize how much I took bread for granted. It's not as easy to just grab a sandwich when you're hungry! Speaking of sandwiches, there is one I've been craving for awhile. Thankfully I found some decent gluten free rolls so I could make these Philly Cheesesteaks that I had on the brain for weeks. This sandwich layers thinly sliced seasoned beef with a rich, creamy provolone cheese sauce and topped with mushrooms, onions and peppers all in a toasted roll. It may not be a true Philly sandwich but it sure it hit the spot!...

What intrigued me about this recipe is the cheese sauce. Most other recipes I've tried in the past call for slices of provolone cheese that's used in the sandwich. A sauce just put the sandwich over the top in a messy, cheesy, delicious way. So now with this cheese sauce, I have a few other recipes to use it in - Philly Cheesesteak Nachoes, anyone?!
Philly Cheesesteaks
recipe adapted from Bobby Flay


2 to 2 1/2 pound strip loin, trimmed
Olive oil
Salt and freshly ground black pepper
Garlic powder to taste
Soft hoagie rolls, split 3/4 open {or Gluten free sub rolls}
Provolone Sauce, recipe follows

Optional toppings:
Sauteed Mushrooms
Thinly sliced red onions
Thinly sliced bell peppers


Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.

Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt, pepper and garlic powder. Cook for 45 to 60 seconds per side.

Meanwhile, toast the roll if desired in the oven to your preference.

Place a few slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with a few more slices of meat along with {optional} mushrooms, onions, and peppers.


Provolone Sauce
1 tablespoon unsalted butter
1 tablespoon all-purpose flour (or gluten free flour blend)
2 cups whole milk, heated
1 cup grated aged provolone cheese
1/4 cup grated Parmigiano-Reggiano
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.